Summertime. . .and the livin’ is easy; but nothing can ruin the ease and fun of summer more than foodborne illness, such as salmonella, the norovirus, or E. coli. 

Every year the Centers for Disease Control and Prevention gather data from all states and territories of the US to determine the number and location foodborne diseases and outbreaks; the agency has just released its surveillance for the year 2007. A summary of their findings is currently being published in the agency's Morbidity and Mortality Weekly Report.

Illness Statistics

That year, the number of foodborne outbreaks was 8% lower than the annual average; specifically there were 1,097 such outbreaks, which are defined by the agency as instances in which a cluster of two or more people become ill from a single etiologic agent. These outbreaks resulted in over 21,000 illnesses and 18 deaths.  497 of those outbreaks had a laboratory confirmed single etiologic agent; of that outbreak subset, norovirus was the most common cause, followed by salmonella.

Although considered one of the safest places on earth relative to food safety, the agency website estimates that 76 million foodborne illnesses occur in the United States annually; 300,000 of these illnesses require hospitalization, while 5,000 people succumb to various foodborne ailments each year.

According to the CDC’s latest report, the most common food menace in 2007 was poultry, which accounted for 17% of the nearly 1,100 outbreaks.  Right behind the culpability of turkey and chicken was beef; 16% of these illnesses were attributed to beef products.   Fourteen percent were traced to leafy vegetables.
 
Keeping Summer Disease Free

But the CDC doesn’t stop with merely providing statistical information, the agency also lists the following general guidelines to avoid illness and maintain food safety:

*Thoroughly cook raw food from animal sources, such as poultry, beef and pork
*Wash vegetables thoroughly before eating
*Keep uncooked meat separate from vegetables and cooked or ready-to-eat foods
*Avoid raw milk and raw milk products
*Thoroughly wash hands, knives and cutting boards after handling uncooked food.

In addition to the above guidelines, the agency urges pregnant women and those with weakened immune systems to:

*Avoid soft cheeses such as brie, feta and camembert; hard and processed cheeses are considered safe, however
*Thoroughly heat leftovers and ready-to-eat foods

An important reminder: CDC does NOT track foods that contain more than one possible source of illness, such as chicken salad; it’s hard to say which comes first, the chicken or the mayo, in those cases.  However, in keeping these foods refrigerated, the risk of illness is radically reduced. Additionally, if taking them to an outdoor picnic, properly dispose of the leftovers, as the heat of summer provides a fertile venue for food poisoning.